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Use-it-Up Turkey Stock
Use-it-Up Turkey Stock
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Prep Time:
20 minutes
Total Time:
16 hours 30 minutes
Transform turkey bones, herb stems, carrot peels, and onion scraps into a flavorful homemade stock. Perfect for turning kitchen scraps into a versatile base for soups, casseroles, and risottos. Ideal post-holiday recipe to make the most of leftover ingredients.
Ingredients:
  • 4 lb roast turkey carcass, cut in 4- to 6-inch pieces
  • 4 quarts water
  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 10 sprigs fresh parsley
  • 3 stems thyme
  • 1 teaspoon whole peppercorns
Instructions:
  • Place the turkey carcass in a large Dutch oven or stockpot. Cover it with water and bring it to a boil over high heat. Skim off any foam that rises to the top, then reduce the heat to medium-low and simmer uncovered for 6 hours.
  • Add the remaining ingredients, simmer for an additional 2 hours. Remove from heat and let it cool for 30 minutes. Strain the stock to separate solids. Cover and refrigerate until cold, ideally 8 to 24 hours. Skim off and discard any fat that has risen to the top of the stock.
  • Chill in the refrigerator and use within 2 days, or divide the stock into freezer-safe containers and freeze for up to 6 months.

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